Swiss Steak is a great family-friendly dinner; not only is it easy to make but it’s also very affordable. This versatile dish can be prepared on the stovetop, in the oven, or in a slow cooker. Easy Swiss Steak combines delicious tender beef with a rich tomato-based gravy and is absolutely perfect served over mashed potatoes, steamed rice, or buttered noodles.
This week while we were doing our grocery shopping, my daughter stopped and looked at the twirling rack of recipes located in my grocer’s meat department. She picked out a card and brought it to me and said “Mama, if we aren’t doing anything this week, I have just the dinner we need to make,” and she handed me the card.
“Hmm,” I said to myself, “that recipe sounds similar to one I already know.” So I agreed to her dinner request and moved on about my shopping.
This Easy Swiss Steak Recipe is very similar to a recipe my friend always made from her Italian heritage called Pizzaiola. Pizzaiola is one of my favorite dishes she makes, aside from her Spicy Buttermilk Fried Chicken – which she always made me for my birthday dinner.
I cooked this Swiss steak recipe in my cast iron dutch oven on the stove top, but if you don’t have a Dutch Oven you can still braise it in a covered frying pan.
Alternatively, you can prepare this dish in the oven by transferring it to a covered casserole dish for baking once you’ve browned the meat or it can be prepared in the programmable crock pot.
If you prefer to use your slow cooker, transfer the meat into the insert and then cook for 7 to 8 hours on LOW. It will be great to have dinner ready for you when you come home from work! I do this a lot on busy weekends when we will be away from home running errands.
When preparing Swiss Steak, it’s always a good idea to tenderize the steaks. Since they are made with a cheaper cut of meat, they can be a little tough. I use a meat tenderizer mallet , but I’ve seen people also use rolling pins or a heavy bottomed skillet. The long braise on the meat does also help them become (almost) fork tender.
Any of a variety of steaks can be used for this dish. Look for beef round, eye round, sirloin tip, shoulder steaks, top round, bottom round, or chuck steaks. Heck, even cube steaks will work. If you cannot find these cuts of meat, talk to your butcher. Sometimes, they are given different names depending on your locale. Your butcher will be able to point you in the right direction.
Love MIssissippiPot Roast? Check out these Mississippi Swiss Steaks and Braised Cube Steaks with Onion & Mushroom Gravy.
- 2 lbs beef braising steaks [See Note 1]
- 1 teaspoon seasoned salt
- 3 tablespoons all-purpose flour
- 3 tablespoons canola oil
- 1 medium onion , sliced
- 1 teaspoon Italian seasoning
- 2 cups tomato puree
- 2 cups beef broth
- Season steaks with seasoned salt and coat with flour.
- Preheat stockpot on medium-high. Place oil in pot; add steaks and cook 1-2 minutes on each side or until well browned.
- Add onions and Italian seasoning; cook and stir 1-2 minutes or until onions soften.
- Reduce heat to low; add tomato puree and beef broth.
- Cover and simmer 2 hours or until steaks are tender. [See Note 2]
- Serve over mashed potatoes, steamed rice, or buttered noodles.
- Braising Steaks: Look for beef round, eye round, sirloin tip, shoulder steaks, top round, bottom round, or chuck steaks. If you cannot find these steaks cuts, ask your local butcher for suggestions. They are a great resource!
- Other Preparation Methods:
- Bake: brown steaks and transfer into a large baking dish. Cover with the rest of the ingredients. Cover with a lid or aluminum foil. Bake for about 1 1/2 - 2 hours at 350 degrees F.
- Slow Cook: After browning the steaks as directed, place steaks into the slow cooker. Add the remaining ingredients on top of the steaks. Stir to combine. Cover and cook for 7-8 hours on LOW or until tender.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.